Air Fryer Curry Puffs

Serves makes 8

Time 30 minutes

Ingredients

2 tbsp cooking oil

300g potatoes, peeled and cut into 1/2-inch cubes

300g chicken thigh boneless, diced

50g green peas

50g carrot, diced

1 large onion diced

1 tbsp curry leaves

3 tbsp Thai yellow curry paste

1 tbsp chilli powder

80 ml chicken stock

1 tbsp plain flour

1 tsp sugar

Salt, to taste

2 sheets of puff pastry

Method

In a large sauté pan over a medium heat, add your onion, carrots and chicken. Cook until nicely coloured then add your potatoes, curry leaves, chilli powder and curry paste. Stir thoroughly.

Add your chicken stock and leave to simmer. 

Once everything is cooked add your sugar, pea, flour and season with salt and pepper to taste.

Using a 12 cm pastry round cutter, cut your discs from your pastry sheets.

Fill each disc with a good heaped tbsp of your cooled mix before folding over the pastry and crimping in.

Bake in your air fryer at 200°C for about 12 minutes.